[Sca-cooks] January 2009 MK Cooks Challenge
selene at earthlink.net
Wed Jan 14 09:55:27 PST 2009
My word, yes, cheese. Particularly in the Middle Kingdom. I was struck
by the difference the regional milk made, even in such an ordinary
product as cottage cheese.
My father, a wine columnist who writes as "The Grape Escape" in L.A.
area papers, is a harsh critic of phrases like "grassy" and "raspberry
notes" etc. "If I want raspberries, I'll eat raspberries" he
complains. I don't really agree with him totally; for some subtle
distinctions, how else can you word it? Like every other style of
jargon it can be taken to extremes, of course. My usual "don't be a
jerk" guidelines apply.
Tangentally: I am spearheading the activity organization for the 25th
Anniversary of the Right Noble Brewers' Guild of Caid est. September
1985] and am examining these suggestions most carefully. I would like to
appropriate the vinegar-tasting concept if nobody minds, including the
caveat about not overdoing it with too many samples.
Elaine Koogler wrote:
> How about cheeses? You could also include cheeses from the Middle East and
> India...hard cheeses, soft cheeses, fresh cheeses, etc.
> On Tue, Jan 13, 2009 at 3:57 PM, Gaylin Walli <gaylinwalli at gmail.com> wrote:
>> (Someone asked me if I would consider posting these on the SCA Cooks list
>> well as MK Cooks, so here they are. I'll try to continue doing so for the
>> remainder of the year.--Iasmin)
>> When thinking about food trends in the modern world, one of the things
>> struck several MK Cooks members was that people frequently used small
>> research forays as a way of sound "pseudo intelligent" about food. Case in
>> point: wine tastings. People attend wine tastings, memorize of the
>> pseudo-science and outright fabrications of the tasting liason, and then
>> proceed to parrot that information to their friends and acquaintances
>> without really understanding what it is they're talking about. Phrases
>> "Fruit forward," "lush mouth feel," "grassy nose" are being bandied about
>> with little explanation or true understanding of their meanings.
>> The Challenge
>> Mini "tastings" have become popular in the modern world as a trendy evening
>> activity. We could expand upon this by coming up with tastings geared
>> towards cooking researchers that bypassed the "pseudo intelligence" and
>> aimed at getting people to make their own decisions on what items tasted
>> Suggest only ONE or TWO possible items that might serve as acceptable
>> "tasting" topics for a 1-hour session as a class or discussion panel. For
>> -- salts from around the world, beyond common table and sea sea salt.
>> -- olive oils, especially those commonly available in the grocery store.
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